Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with a little oil or butter and dust with flour. Peel and chop the apples into bite-size pieces (don't worry if they're not all uniformly sized.)2 medium apples
- Place the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and use a whisk to incorporate.1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon sea salt
- In a larger bowl, use the whisk to beat the eggs a little, then add the brown sugar, yogurt, oil and vanilla and whisk again.2 large eggs, ⅔ cup packed brown sugar, ½ cup plain yogurt, ⅓ cup vegetable oil, ½ teaspoon vanilla extract
- Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then pour everything into the pan and use the spatula or your fingers to even out the top.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes, carefully flip the cake out onto a serving plate, and use a flour duster filled with powdered sugar to dust the top of the cake if desired.
- Serve immediately, and enjoy.
Nutrition
Notes
Apples: Granny Smith, Honeycrisp or other less sweet apple varieties work well in this recipe.
Storage: Apple yogurt cake will stay fresh for up to 4 days in the fridge or 2 months in the freezer.
